In the bowl of your stand mixer combine 3 tablespoons butter, 2 cups hot water and 1 tablespoon brown sugar. Stir to combine allowing the butter to melt. Sprinkle yeast over the top of the water and let sit for 5-6 minutes. Mixture will become foam on top.

Using the dough hook attachment fitted on our stand mixer stir 3 cups of flour and the salt.

Scrap down the sides of the bowl and add remaining three cups flour. Mix until a dough ball forms. Continue kneading until dough becomes soft and elastic, about 4-5 minutes. Turn out onto a lightly floured surface and form into a ball. Place in a lightly oiled bowl. Cover and let rise for about one hour. To speed up process slightly or if your house is a chilly set the dough to rise in a warmed oven.Turn the oven on the lowest possible temperature for a few minutes. Immediately turn off. Place dough in oven (covered) and let rise until doubled.

Punch down the down and turn out onto a lightly floured surface. Divide into eight equal pieces and roll into small balls. Place on a greased baking sheet, cover and allow to rest for 20 minutes. Using a large pot heat 8-10 cups of water until just boiling. Stir in 1/3 cup baking soda. Keep at a low boil. Gently drop each dough ball into the boiling water. I usually do 3 at a time. Cook for 45 seconds, flip halfway through. Remove using alarge slotted spoon. Shake off excess water and place on a baking sheet covered lined with parchment paper. After they've been boiled cut a small X on the top of each dough ball with a sharp knife. Sprinkle with coarse pretzel or sea salt.

Bake at 400°F for 15-18 minutes, until very golden brown on the outside. Let cool for a few minues. Remove to a wire rack to cool completely. Use a sharp knife to cut an inverted pyramid out of the center of the bread. Or just slice the top of horizontally (1/4 or 1/3 off of the top)

Scoop out even more of the bread if you want a little extra space for soup.